Linguine With Edamame And Tomatoes

• 8 ounces linguine
• 1 1/2 cups frozen shelled edamame
• 4 green onions, thinly sliced
• 1 tablespoon olive oil
• 2 cups cherry tomatoes, halved
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 cup white wine or 1/4 cup reduced-sodium chicken broth
• 1 tablespoon butter
• 3/4 cup crumbled feta cheese
• 2 tablespoons fresh basil, minced

1. Cook linguine according to package directions, adding edamame during the last 5 minutes; drain, reserving 1/2 cup cooking liquid.
2. In a large nonstick skillet, saute onions in oil until tender. Add the tomatoes, garlic, oregano and salt. Add wine (or chicken broth), reserved cooking liquid and butter; cook and stir for 2 minutes.
3. Add linguine and edamame; cook and stir 2-3 minutes longer.
4. Remove from heat. Sprinkle with cheese and basil; toss to coat.

linguine, edamame, green onions, olive oil, cherry tomatoes, garlic, oregano, salt, white wine, butter, feta cheese, fresh basil

Taken from www.food.com/recipe/linguine-with-edamame-and-tomatoes-447615 (may not work)